Mac and Cheese

Homemade mac and cheese is so much better than the boxed stuff (though that has a VERY special place in my heart).

Enjoy! We did!

Cheesy Baked Shells and Broccoli


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Box of whatever pasta you like (tonight it was mini penne)
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk (works fine with 2%)
2 cups coarsely grated Cheddar or Gruyýre (8 ounces) (or a mix of both)
1/8 teaspoon ground nutmeg (whoops, forgot this; turned out fine)
Kosher salt and black pepper
1 16-ounce bag frozen broccoli florets, thawed (make sure they’re thawed; this is crucial)

Heat broiler. Cook the pasta according to the package directions.

Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

Add 1 1/2 cups of the cheese and stir until melted. Stir in the nutmeg, 3/4 teaspoon salt, and 1⁄4 teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broilerproof 8-inch square or another 1 1/2-quart baking dish. Sprinkle with the remaining 1⁄2 cup of cheese. Broil until golden, 3 to 4 minutes.

Yield: Makes 4 servings (um, yeah, makes WAY more than 4 servings, at least 6)

CALORIES 697 ; FAT 26g (sat 15g); CHOLESTEROL 82mg; CARBOHYDRATE 78g; CALORIES FROM FAT 34%; SODIUM 650mg; PROTEIN 34g; FIBER 6g; SUGAR 9g

Real Simple, OCTOBER 2008

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